Bake a large pot of germ and let it slowly eat. Combine Hach’s germ toast and lava bread recipe to piece together the bread. The result is quite delicious...
Prepare the old noodles in advance: Mix the flour, water and dry yeast in a ratio of 1:0.75:0.01, mix evenly without dry powder, and send it to the rise and fall at room temperature. The tissue is honeycombed and divided into 50 pieces. A small bag of gram is placed in the refrigerator for free storage.
Prepare the germ in advance: buy the germ (I use the new 200g package) and put it in the middle of the baking tray and bake it at 150 degrees for about 1.5-2 hours. Mix it evenly every fifteen minutes until the germ becomes deep. brown. This step requires patience. It is also necessary to adjust the temperature according to the oven. The whole house will be filled with the aroma of the germ during the baking process. It is very enjoyable. The baked germ can be placed in the refrigerator and sealed. Before making this bread, take 25 grams of roasted germ and mix 15 grams of water and put it in the refrigerator for one night.
Stirring: Weigh all materials, coconut oil is softened at room temperature, the old noodles are taken out of the refrigerator and thawed in advance, 10 g of water is reserved next to it, and flour, salt, sugar, milk powder are placed in the surface cylinder, and the eggbeater is slightly Stir well, add honey, water, stir at low speed with a chef's machine, add a small amount of water in a small amount, add a little dough to the dough, add yeast, continue to stir, stir the dough evenly, then increase to medium speed stirring, the dough becomes smoother and whiter. Elasticity can be added to the thicker film when adding coconut oil, stir at low speed and then stir to medium speed. When the dough is beaten to the expansion stage, add the germ, stir at low speed until the germ is evenly mixed.
Basic fermentation: Finish the dough into a round shape, cover the plastic wrap and put it in a warm place (the ideal temperature is 28 degrees) until the dough is two to two times five times. The puncture hole does not collapse, the hole is not immediately Retracting is slowly retracting slightly.
Making stuffing: Make the filling during the basic fermentation of the dough, peel the potatoes into small pieces, cut the small pieces of the onion, cut the small pieces of the cheese into nine pieces, use the oil to fry the onions and add the potatoes. Stir-fry until soft, add freshly ground black pepper powder and salt to taste, cool the filling and divide it into nine equal parts.
Split spheronization relaxation: After the base fermentation is finished, divide the dough into nine points on average. After spheronization, cover the plastic wrap and relax for 25-30 minutes (the temperature should be adjusted appropriately)
Shaping: The loose dough is rolled into a thin round shape with a rolling pin in the middle. Add the cold filling and wrap it in the cheese piece, and put it in the baking dish.
Final fermentation: Place the baking tray in a warm, humid place for final fermentation (ideal fermentation temperature 38 degrees, humidity 75%) until the dough is about twice as large.
Powdering and cutting: preheat the oven to 180 degrees, dust the dough on the final fermentation, and cut the top of the dough with scissors to reveal the filling.
Baking: Put the baking tray into the middle layer of the preheated oven, spray the surface and bake for about 25 minutes.
1. This formula is about 60% more water. It is a very easy to get started. It is very sticky to handle. I use the small package of toast, which is caused by different flours and seasons and regions. Not the same, you can adjust the amount of water according to your own flour characteristics. 2. The oven temperature and baking time should be adjusted according to the oven. 3. If there is no germ without old noodles, coconut oil can also be used with butter. Then it is recommended that the ham slices in the filling will be more fragrant... The effect of the germ is to increase nutrition and rich taste, but to eat this bread. Most people will pay attention to the stuffing, so it is okay to not add it; the role of the old noodles is to increase the flavor and delay the aging of the dough. The home-made bread is easy to age without adding the additive dough. Adding a little is good; coconut oil is better than butter. It's a little healthy, and it also has a special aroma. I still like it very much. Of course, it is also possible to use butter.